• 1 bunch broccoli (approximately 1½ lbs)
• 1 medium sized onion, chopped
• 2 Tbsp butter
• 1 potato, pared and diced (1 cup)
• 2 cans chicken broth or bouillon
• 1½ tsp salt
• dash of Cayenne pepper
• 1 cup light cream
• ⅛ tsp nutmeg

Trim outer leaves and tough stems from broccoli.

Separate stalks and cut into 2 or 3 shorter pieces.

Parboil in boiling salted water - 5 minutes. Drain. Sauté onion in butter, 5 minutes. Add potato, chicken broth, then lower heat and simmer 15 minutes. Add broccoli, reserving a few florets for garnish; simmer 5 minutes longer or until vegetables are tender. Add cream and nutmeg and bring to boil. Continue to cook until thick.

(If you want a little thicker, take some of soup and place in blender then return to pan.)